Strawberry Cheesecake Stuffed Cookies – Soft, Fruity & Filled with Creamy Delight
These Strawberry Cheesecake Stuffed Cookies are a dreamy fusion of two dessert favorites—classic cookies and creamy cheesecake. With a soft strawberry-speckled dough and a luscious strawberry cream cheese center, they’re the ultimate treat for spring, Valentine’s Day, or any day you want something extra special.
Introduction: A Cookie That’s Anything But Ordinary
If you’ve ever wished your cookies had a little more flair, these Strawberry Cheesecake Stuffed Cookies are here to make your dessert dreams come true. They’re soft and chewy on the outside, with a surprise creamy filling that tastes just like strawberry cheesecake. The crushed freeze-dried strawberries in the dough add a burst of flavor and color, while the cheesecake center brings richness and tang.
Whether you’re baking for a party, gifting a batch to friends, or treating yourself to something decadent, these cookies are guaranteed to impress. They look bakery-worthy, taste incredible, and come together with simple ingredients you probably already have on hand.
Ingredients Breakdown
Let’s take a closer look at what makes these cookies so irresistible:
For the Cookie Dough:
- Unsalted butter (½ cup, softened)
Adds richness and helps create a soft, chewy texture. - Granulated sugar (½ cup)
Sweetens the dough and contributes to the cookie’s structure. - Brown sugar (½ cup)
Adds moisture and a hint of caramel flavor. - Egg (1 large)
Binds the dough and adds richness. - Vanilla extract (1 tsp)
Enhances the strawberry and cheesecake flavors. - All-purpose flour (1¾ cups)
Provides structure while keeping the cookies tender. - Baking soda (½ tsp)
Helps the cookies spread and rise. - Baking powder (¼ tsp)
Adds a bit of lift and softness. - Salt (¼ tsp)
Balances the sweetness and enhances flavor. - Freeze-dried strawberries (½ cup, crushed)
Adds concentrated strawberry flavor and a pop of color.
For the Cheesecake Filling:
- Cream cheese (4 oz, softened)
The creamy base of the filling—rich and tangy. - Granulated sugar (2 tbsp)
Sweetens the filling and balances the tanginess. - Vanilla extract (1 tsp)
Adds warmth and depth. - Strawberry jam or puree (¼ cup)
Infuses the filling with fruity flavor and a touch of sweetness.
Optional: Add a drop of pink food coloring for a vibrant center.
Equipment Needed
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Baking sheet
- Parchment paper
- Wire cooling rack
- Oven
Step-by-Step Instructions
Step 1: Make the Cheesecake Filling
In a small bowl, beat together:
- 4 oz softened cream cheese
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- ¼ cup strawberry jam or puree
Mix until smooth and creamy.
Cover and refrigerate while you prepare the cookie dough.
Tip: Chilling the filling helps it hold its shape during baking.
Step 2: Make the Cookie Dough
In a large bowl, beat:
- ½ cup softened unsalted butter
- ½ cup granulated sugar
- ½ cup brown sugar
Beat until light and fluffy—about 2–3 minutes.
Add:
- 1 large egg
- 1 tsp vanilla extract
Mix until fully combined.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together:
- 1¾ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
Gradually add the dry ingredients to the wet mixture.
Mix until a soft dough forms.
Fold in:
- ½ cup crushed freeze-dried strawberries
Tip: Crush the strawberries in a zip-top bag using a rolling pin for easy cleanup.
Step 4: Chill the Dough
Cover and refrigerate the dough for 30 minutes.
This makes it easier to handle and helps prevent spreading during baking.
Step 5: Preheat the Oven
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Step 6: Assemble the Cookies
Scoop out 1 tablespoon of cookie dough and flatten it in your palm.
Place ½ teaspoon of cheesecake filling in the center.
Top with another tablespoon of flattened dough.
Pinch the edges to seal the filling inside and roll into a ball.
Repeat with remaining dough and filling.
Tip: Work quickly to keep the filling cold and easy to handle.
Step 7: Bake
Place cookie dough balls on the prepared baking sheet, spacing about 2 inches apart.
Bake for 12–15 minutes, or until:
- Edges are lightly golden
- Tops are set
Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Serving Suggestions
Perfect for:
- Valentine’s Day treats
- Spring brunches
- Birthday parties
- Cookie swaps and bake sales
Pair with:
- A glass of cold milk
- Strawberry lemonade or rosé
- A scoop of vanilla ice cream
Presentation Tip: Dust with powdered sugar or drizzle with white chocolate for a bakery-style finish.
Variation to Try
Want to make them your own? Try these delicious twists:
Chocolate Strawberry
Add mini chocolate chips to the dough or drizzle with melted chocolate.
Lemon Cheesecake
Swap strawberry jam for lemon curd and add lemon zest to the dough.
Nutty Crunch
Add chopped pistachios or almonds to the dough for texture.
Gluten-Free
Use a 1:1 gluten-free flour blend and ensure all other ingredients are certified gluten-free.
Storage and Make-Ahead Tips
- Make-Ahead: Prepare dough and filling up to 2 days in advance. Assemble and bake when ready.
- Refrigerate: Store baked cookies in an airtight container for up to 5 days.
- Freeze: Freeze unbaked dough balls (with filling) for up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time.
Tip: Freeze in layers with parchment paper to prevent sticking.
Nutrition Notes (Per Cookie, ~1 of 20)
- Calories: ~160
- Protein: ~2g
- Carbohydrates: ~18g
- Fat: ~9g
- Sugar: ~10g
- Sodium: ~80mg
- Fiber: ~0.5g
These cookies are:
- Soft and chewy
- Fruity and creamy
- Perfectly portioned
- Great for sharing
Final Thoughts
These Strawberry Cheesecake Stuffed Cookies are more than just a dessert—they’re a celebration of flavor, texture, and creativity. Whether you’re baking for a special occasion or just because, they’re sure to bring smiles and sweet satisfaction.